Healthy Shrimp Enchiladas with Avocado Crema

Name: Healthy Shrimp Enchiladas with Avocado Crema
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: Mexican, American
Ingredients: 1/2 pound shrimp, peeled and devained; 1/2 tsp chili powder; 1/2 tsp smoked paprika; 1/4 tsp ground cumin; 1/4 tsp dried oregano; 1 tsp garlic, minced; 1/4 tsp red pepper flakes; 1/4 tsp salt; 1 lime, juiced and zested; 1 1/2 tbsp neutral oil; 1 medium avocado; 1/4 cup cilantro; 1 jalapeno, seeded; 3 cloves garlic; 2 limes, juiced and zested; 1/4 cup Greek yogurt; 1 1/2 tbsp neutral oil; 1 1/2 tbsp water; 1/4 tsp salt; 1/2 onion, chopped; 1/2 red bell pepper, chopped; 1 tbsp butter; 2 cloves garlic, minced; Cilantro, to taste; 1 tbsp lime juice; 1/2 tsp chili powder; 1/4 tsp salt; 2 tbsp butter; 2 tbsp oat flour; 3/4 cup vegetable stock

10 steps

Prep:45minCook:30min

Creamy Shrimp Enchiladas with an Avocado Crema! Not only delicious, but a healthy substitute to meat based enchiladas! I use Carbwise tortillas, I highly recommend them for those trying to count calories or watch the carbs! Enjoy!

Updated at: Thu, 17 Aug 2023 13:25:41 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1037.7 kcal (52%)

Total Fat63.9 g (91%)

Carbs91.4 g (35%)

Sugars8.8 g (10%)

Protein34.9 g (70%)

Sodium1656.7 mg (83%)

Fiber16.7 g (60%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a small bowl, whisk together the marinade ingredients: chili powder, paprika, cumin, oregano, garlic, red pepper flakes, salt, oil, and lime juice

Whisk

chili powder½ tsp

smoked paprika½ tsp

ground cumin¼ tsp

dried oregano¼ tsp

cloves garlic2

red pepper flakes¼ tsp

salt¼ tsp

neutral oil1 ½ Tbsp

lime1

Step 2

Place shrimp in a ziploc bag and cover with marinade. Refrigerate at least 30 minutes or overnight.

shrimp0.5 pound

Step 3

While shrimp is marinating, in a food processor, add the avocado crema ingredients: avocado, cilantro, jalapeno, garlic, lime juice and zest, greek yogurt, olive oil, water and salt. Pulse until crema is smooth. If consistency is too thick, add another tablespoon of water. Set aside.

Food ProcessorMix

avocado1

cilantro¼ cup

jalapeno1

cloves garlic3

limes2

greek yogurt¼ cup

neutral oil1 ½ Tbsp

water1 ½ Tbsp

salt¼ tsp

Step 4

Melt butter in a medium skillet over medium heat. Saute onion and pepper until slightly soft, 5 minutes. Add garlic and cook one minute more. Transfer mixture to a bowl.

CooktopHeat

butter2 Tbsp

onion0.5

red bell pepper0.5

cloves garlic2

Step 5

Remove shrimp from fridge and add to skillet and cook until pink, 2-3 minutes. Remove from skillet and cut into bite size pieces. Add to vegetable mixture and stir in cilantro, lime juice and zest, chili powder and salt. Set aside.

CooktopHeat

cilantro

lime juice1 Tbsp

chili powder½ tsp

salt¼ tsp

Step 6

Melt 2 tablespoons of butter in the same skillet over medium heat. Stir in flour and cook 1-2 minutes. Slowly add vegetable broth and stir until sauce thickens, about 5 minutes. Take off heat and add plant based cheddar cheese and stir until melted, about 1-2 minutes. Stir in greek yogurt.

CooktopHeat

butter2 Tbsp

oat flour2 Tbsp

vegetable stock¾ cup

cheddar cheese½ cup

greek yogurt½ cup

Step 7

Stir half of cheese sauce into shrimp mixture.

Step 8

Lay out one tortilla. Take a spoonful of avocado crema and spread it evenly over the middle of the tortilla. On top, add 1/4 of the shrimp mixture. Roll tightly and place seam side down in a small, prepared baking dish. Repeat with remaining tortillas. Slather with avocado crema on top of each enchillada. Pour remaining sauce on top and sprinkle with a little cheese.